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Keto Coconut Shrimp
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Delicious keto coconut shrimp ready in 30 minutes with macadamia nut coating.
Ingredients:
  • 1 pound jumbo shrimp, peeled and deveined
  • 0.25 cup coconut flour
  • 0.5 teaspoon onion powder
  • 2 eggs, or more as needed
  • 1 cup macadamia nuts
  • 1 cup unsweetened shredded coconut
  • 2 tablespoons ghee, or more to taste
  • 1 pinch sea salt and ground black pepper to taste
Instructions:
  • Prepare one cookie sheet by covering it with parchment paper. Prepare a second cookie sheet by layering it with several sheets of paper towels.
  • Combine the coconut flour, onion powder, and garlic powder in a small bowl. Beat the eggs until thoroughly mixed in a separate bowl.
  • In a food processor, pulse macadamia nuts until coarsely chopped, being careful not to overmix. Transfer chopped nuts to a bowl and combine with coconut until well blended.
  • Coat each shrimp in coconut flour, dip in egg, then coat in macadamia-coconut mixture. Arrange on parchment-lined sheet and repeat with rest of the shrimp.
  • In a large skillet, melt ghee over medium heat. Add shrimp and cook, turning frequently and adding more ghee if necessary, until shrimp are golden brown and cooked through, about 1 1/2 to 2 minutes per side. Drain cooked shrimp on paper towels, season with salt and pepper, and serve.

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